Feta and Kale Börek (Printable Version)

Golden filo tart with savory feta, ricotta, and fresh kale. Turkish-inspired vegetarian dish ready in 55 minutes.

# What You'll Need:

→ Vegetables

01 - 8.8 oz fresh kale, stems removed, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese

→ Pastry

06 - 8 sheets filo pastry

→ Wet Ingredients

07 - 3 large eggs
08 - 3.4 fl oz whole milk
09 - 1.7 fl oz olive oil, plus extra for brushing

→ Herbs & Spices

10 - 1/2 tsp ground black pepper
11 - 1/4 tsp nutmeg
12 - 1 tbsp fresh dill, chopped
13 - 1/2 tsp sea salt, or to taste

# Method:

01 - Preheat oven to 350°F. Lightly coat a 9-inch tart or pie dish with olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion until soft and translucent, approximately 4 minutes. Add minced garlic and chopped kale, cooking until kale wilts, about 3 to 5 minutes. Transfer to a plate and cool slightly.
03 - Whisk together eggs, milk, and 1.7 fl oz olive oil in a large bowl. Fold in crumbled feta, ricotta, black pepper, nutmeg, dill, and salt. Gently incorporate the cooled kale mixture.
04 - Place one filo sheet in the prepared dish, allowing edges to extend beyond the rim. Brush lightly with olive oil. Layer 3 additional sheets, brushing each with oil and rotating slightly between layers for even distribution.
05 - Spoon the kale and cheese filling evenly across the filo base.
06 - Top with remaining 4 filo sheets, brushing each with olive oil and tucking edges inward to seal. Score the surface gently into portions if desired.
07 - Bake for 30 to 35 minutes until pastry is crisp and deep golden brown.
08 - Cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The filo gets shatteringly crisp while the filling stays creamy and just salty enough to make you reach for another slice.
  • It works hot from the oven or at room temperature, so you can make it ahead and still look effortless.
  • Even people who claim they don't like kale finish their servings and ask what made it taste so good.
02 -
  • Keep the filo covered with a damp towel while you work, I once left it uncovered for five minutes and the sheets turned brittle and tore apart.
  • Don't overfill the tart or the custard will bubble over and make the bottom soggy, less is more here.
  • Let it cool for the full 10 minutes or the filling will ooze out when you cut it, patience pays off.
03 -
  • Brush the filo with melted butter instead of olive oil for an even richer, flakier crust that tastes almost like puff pastry.
  • If your filo tears while layering, don't panic, just patch it with another piece and brush over it, no one will ever know once it's baked.
  • Score the top before baking if you want clean slices, trying to cut through the crisp pastry after it's done can shatter the whole thing.
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